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Blueberry Baked Oatmeal Squares

Close-up of a single, moist square of Blueberry Baked Oatmeal Squares on a white plate.
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A recipe for firm, chewy baked oatmeal squares featuring fresh blueberries, perfect for make-ahead breakfasts.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon coconut oil, melted (for greasing)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking pan with coconut oil.
  2. In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon. Mix well.
  3. In a separate medium bowl, whisk together the milk, applesauce, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Pour the mixture into the prepared baking pan, spreading it evenly.
  7. Bake for 30 to 35 minutes, or until the top is lightly golden brown and the center is set.
  8. Remove from the oven and let the oatmeal cool completely in the pan before cutting. Cooling allows the squares to firm up for clean cuts.
  9. Once cool, cut into 16 squares.

Notes

  • For gluten-free squares, use certified gluten-free rolled oats.
  • If you want a firmer texture, reduce the milk by 2 tablespoons.
  • These squares freeze well for up to three months; wrap individual portions tightly before freezing.
  • For an egg-free version, replace the egg with 1/4 cup mashed ripe banana or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).

Nutrition

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